This cottage cheese apple pie is fantastic. I’m not gonna lie. It’s an absolutely fantastic mixture of airy, fluffy, and smooth textures. It is combined with a rich and mouthwatering taste and aroma. You need to try it!
Now, it’s hard for me to tell whether this dessert is a cake or a pie because, in Lithuania, the cake is called a dessert with layers of frosting (like Red Velvet). If it doesn’t have it, it’s a pie.
While in America, the pie is called a dessert with a butter-based crust (pastry) and filling.
So because I’m from Lithuania, I’ll call it a pie.
Let’s get into it!
Why you need to bring all ingredients to room temperature for cottage cheese apple pie
Imbalance in temperatures will cause you loss of volume and texture. The pie will become heavy, more tough than fluffy, and curdled.
When making this kind of pie (butter-based) and incorporating eggs into the butter, we make an emulsion, which means a mixture of fat and liquid.
As we know, there are stable and unstable emulsions, and they depend on the ingredients you’re mixing together. In this case, it is a pretty stable emulsion, only we have to think about the temperatures to succeed in making cottage cheese apple pie.
How to handle the butter to make awesome cottage cheese apple pie?
The key is again the temperature. A too high butter temperature makes the pie unfluffy, curdled, and sturdy. There’s a lot to explain, so click here and read the whole section about butter. It’s crucial.
I know… that article is all about Red Velvet cake from scratch, but the technique is the same, and it’s important to understand it.
What is the right dough’s consistency?
When making a pie or cake, you should never trust the flour quantities.
Yes, I understand that I’m saying not to trust my recipe… But I’m trying to be honest.
In all countries, flour is different. Therefore, it’s better to know how the dough should look visually than just add the 200g flour. You may need less or more.
So, for this pie, when you mix in flour, the consistency should be in the middle between runny and cookie dough thickness. I mean, it should be pretty thick, but you would need about 5-7 tbsp of flour to start kneading the dough.
As you practice, you’ll start to notice and feel the dough. Sounds weird, but it really happens.
At the end of baking, insert a toothpick to the center of the cake and immediately take it out. If it comes out clean, the cake is baked. If not, give it a few more minutes.
Cottage cheese apple pie recipe
This amount is enough for a 24 cm round cake baking pan.
1 tsp vanilla extract
a pinch of salt
300g cottage cheese
4 large eggs
1 1/2 tsp baking powder
200g all-purpose flour
3-4 normal size apples
- Bring all the ingredients to room temperature. Let them sit for about 15 minutes. Preheat the oven to 180°C.
- In a large bowl, place the butter, add sugar, vanilla extract, and salt. Beat it very well until it’s airy, fluffy, and lightened in color.
- Mix in the eggs and cottage cheese just until incorporated.
- Add baking powder, flour and mix everything with the spatula.
- Cut the apples into 1.5 cm cubes and add them to the mixture. If there is a lot of batter without apples, add more.
- Pour everything into a baking tin. Place it in the oven and bake for about 35 minutes until it’s golden brown and the toothpick comes out clean.